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Royal Roast Chicken

A classic roast chicken recipe with a royal twist, featuring a dry pluck chicken, herbs, and a hot lemon, resulting in a crispy skin and juicy meat.

From: YouTube(view original)

Royal Roast Chicken

Prep Time

30 min

Cook Time

1 hr

Servings

Tags

Roast ChickenRoyal Roast ChickenHerbsLemonGarlicOnionsDinner

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Cooking context

1 hr 30 min estimated total time for 6 servings.

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Roast ChickenRoyal Roast ChickenHerbsLemon

Ingredients

  • 1 chicken
  • a couple of lugs tablespoons olive oil
  • a handful herbs (marjoram, parsley, basil)
  • salt
  • pepper
  • 1 whole bulb garlic
  • 2 whole onions
  • 1 whole lemon
  • 2 slices butter
  • a heaped tablespoon flour
  • water

Instructions

  1. 1
    Preheat the oven to 437°F.
  2. 2
    Finely chop a handful of herbs (marjoram, parsley, basil).
  3. 3
    Season the chicken with salt and pepper.
  4. 4
    Add a couple of lugs of olive oil to the chicken.
  5. 5
    Mix the oil and herbs together, making sure the chicken is well coated.
  6. 6
    Prepare the chicken by running a knife around the top of the legs and scoring the skin.
  7. 7
    Remove the end of the chicken leg and make three confident slices down to the bone on the thigh meat.
  8. 8
    Create a pouch between the skin and the breast meat, being careful not to tear the skin.
  9. 9
    Divide the chopped herbs in half and add them to the pouch.
  10. 10
    Insert two slices of butter into the pouch to make the chicken breast juicier.
  11. 11
    Stab a hot lemon and add it to the chicken cavity.
  12. 12
    Tie the chicken up with butcher's string to keep it in shape.
  13. 13
    Rub the remaining oil and herbs all over the chicken.
  14. 14
    Place the chicken in a tray with a whole bulb of garlic and two onions, cut in half.
  15. 15
    Roast the chicken in the preheated oven for one hour.
  16. 16
    While the chicken is cooking, prepare the gravy by adding a heaped tablespoon of flour to the tray and mixing it with the juices.
  17. 17
    Add water to the tray and bring the mixture to a boil.
  18. 18
    Let the chicken rest while finishing the gravy.
  19. 19
    Sieve out the chunks from the gravy and bring it back to a boil.
  20. 20
    Carve the chicken and serve with the gravy.